Preparation

1

Peel and remove the seeds from the pumpkin. Cut the pumpkin into 1 inch-sized cubes and place in an airtight container. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Mix until nicely combined then pour over the pumpkin. Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container if you haven't already and place in the fridge overnight.

2

The following day, place the marinaded pumpkin on a baking tray and roast for about 40-50 minutes at 175 - 200C (345 - 390F), stirring half way through so that the pumpkin doesn't roast on one side only. The pumpkin should feel almost crisp on the outside and moist on the inside.

3

As the pumpkin is roasting, prepare your quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.

4

Wash and chop the coriander.

5

Once the pumpkin is ready, remove it from the oven, let it cool for 5-10 minutes. Next combine it with the quinoa, coriander, nuts and seeds and pomegranates.

About

Vegan marinated pumpkin salad, all of the best sweet and savoury flavours come together to make the PERFECT fall salad!

RECIPE NOTES
Tip 1: You can use sweet potato or butternut squash instead of pumpkin if you wish. Whatever you prefer.
Tip 2: You a keep ahold of the pumpkin seeds and roast them for a healthy late night snack.
Tip 3: You can use honey instead of maple syrup, but remember the recipe will then be vegetarian rather than vegan.
Tip 4: I'm well aware that coriander isn't everyone's favourite, so feel free to use parsley if you prefer.
Tip 5: For a sweeter version replace the pomegranate with chopped dates.
Tip 6: Find quinoa too expensive? The use pearled barley or buckwheat instead!